Slow Cooking Lamb Leg

Slow Cooking Lamb Leg

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Today I propose a recipe for a nice lamb leg slowly cooked in a casserole. This is not really a low temperature cooking because it cooks at 100°c (210°F) — known as low temp when it is below 100°c —.

Ingredients you will need

For 4 persons:

  • A beautiful lamb leg
  • 2 onions
  • 8 carrots
  • 4 tomatoes
  • 4-5 cloves of garlic
  • 1 bouquet garni (thyme, bay leaf)
  • 2 sprigs of parsley
  • 1 bunch fresh coriander
  • 1 cup (25 cl) of white wine
  • 2 cups (50 cl) veal stock (+/- depending on the size of the pan)
  • 3 tablespoons honey
  • Olive oil
  • Salt and pepper

Cooking Instructions

Bone the lamb leg: incise along the bones and clear articulations. Remove the bones and set aside for later. I encourage you to use a boning knife to do this as the cut will be more accurate and safer. Here’s a selection of quality boning knife to purchase on Amazon.
Peel the carrots, leave them whole – I once cut them but they finished like a puree in the sauce —.
Peel and chop onions.
Brown the bones in a pot (which goes in the oven) with a drizzle of olive oil. Add onions and carrots, let it all burn a little. Deglaze with white wine and cook over high heat a few minutes.
Stop the cooking and book.

Meanwhile cook the lamb in a large skillet over high heat to brown on all sides.
When the lamb is browned, place it in the pan (with the bone) add the veal stock (the liquid should cover half the leg), the quartered tomatoes, parsley, crushed whole garlic cloves, the bouquet garni. Salt and pepper.

Close the pan and place in the oven.
Then let cook the lamb in the oven at 210°F (100°c) for 5 hours.
Then remove the juice from the pan. Put in a saucepan with 3 tablespoons of honey. Let this juice reduce for 1/2 hour to 1 hour.

Put the lamb in the oven after removing the bone from the casserole and sprinkle with the honeyed juice. Then cook again for 5 hours or more at 210°F (100°c)
You can cook the lamb leg the first 5 hours the day before serving. Then left it in the casserole in the oven, closed. Then fire up again for 5 hours on the D-Day.

Serve the slow cooker lamb leg with cooked vegetables and mashed potatoes.
Sprinkle with chopped fresh coriander. Enjoy!

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